Jamie Turner's Mom's Bread Recipe

From Jamie: Here is the one I used to make in Henderson a lot (it's my mom's recipe) and it's pretty basic, straight forward and yummy when fresh. The only down side is that it doesn't stay good for more than 2-3 days.

2 ½ cups warm water
1/3 cup oil
1/3 honey
1 T yeast (heaping)
1 ½ tsp salt (heaping)
7-8 cups whole wheat flour
*optional but best to use it: add ¼ cup gluten flour

Mix first 4 ingredients for 5 seconds. Then add the rest and only about 6 cups of flour to begin with. Add ¼ cup at a time until the dough pulls away from the sides (sometimes I have to scrape the sides a couple times in order to use less flour). Knead/mix in your mixer for 6 minutes. Cover, let rise until doubled and punch down.

With oil on your hands, form the dough into two loaves while trying to work out any large bubbles you feel. Place in very well-greased pans and let rise again until about half an inch above the sides. Bake at 410 for 10, then turn down the oven to 370 for an additional 15-17 minutes. Pull the pans out and let them stay in the pans for about 5 minutes before you try to turn them out onto a cooling rack. (these temps were based on trial and error with my last oven. not all ovens are created equal so just see how it goes!)